• Journal of the Korean Mathematical Society
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• v.41 no.1
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• pp.193-207
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• 2004

In this expository article we survey some recent developments on the construction of a holomorphic functional calculus for an infinite number of elements in a commutative unital Banach algebra.

• The Journal of Pediatrics of Korean Medicine
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• v.23 no.3
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• pp.143-153
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• 2009

Objectives The purpose of this study is to get the basic information from patients how much they understood about their medication and also to know whether patients are making reasonable drug choice between Health Functional Foods and Herbal medicine. Methods 500 questionnaires were handed out to the parents of students in two elementary schools located in OO, Junlabukdo province. 421 questionnaires were completed to be evaluated. Results Among 421 subjects, 53.0% were female, and 47.0% were male. The percentages of the subjects consuming Health Functional Foods and herbal medicine were67.7% and 67.8%, respectively. Among those people who consumed Health Functional Food, 44.1% were using nutritional supplements, red ginseng or ginseng products (26.9%), chlorella products (11.5%), and plum extract products (7.7%). As for the reason to consume Health Functional Foods were varied, but 'in order to be healthy, although currently displaying no illness.'(43.0%) were the most responses among the given choices. On the other hand, the reason for consuming herbal medicine was 'In order to grow taller'(26.1%), 'In order to cure weak physical state frequently displaying common illnesses',(25.9%), and 'In order to cure diseases.'(23.3%). For the questions about effectiveness after consumption,the 69.9% subjects said that it seemed to be effected, and that % was slightly higher than that of subjects with consuming Health Functional Foods(64.4%). For question concerning preferences between Health Functional Foods and herbal medicine, 57.5% chose herbal medicine, and this percentage was higher than that of Health Functional Foods(42.5%).As for the reasons of additional consumption of the Health Functional Foods, subject answered as 'Easy to consume.'(41,6%), which was the most common among the subjects consuming Health Functional Foods. On other hand, the subjects of herbal medicine answered as that herbal medicine is 'more effective'(45.7%), and 'more trustworthy in preventing side-effects.'(40.3%). After consumption of the herbal medication, only 3.9% of the subjects consuming either Health Functional Foods or herbal medicine had side-effects. The most common side-effects were 'dermal reaction' which is normally caused by Health Functional Foods and 'indigestion' problems caused by herbal consumption. Conclusions According to the 421 subjects those involved in study, the percentages of consuming Health Functional Foods(67.7%) and herbal medicine(67.8%) were similar. The most commonly consumed products were a type of Health Functional Foods which were the nutrition-supplying products. Ginseng or red ginseng products were the next commonly used products. Health Functional Foods were commonly consumed for preventing illness and maintaining health rather than any other purpose. In contrary, herbal medicines were more commonly consumed for purposes such as for growth or treating certain type of disease. As a result of consumption, more than half of both subject replied as 'satisfied'. As for the side effects, dermal reaction was the most common problem for those with consuming Health Functional Foods, while indigestion was the most common side effect from the subjects with consuming herbal medicine.

• Journal of the Korea Fashion and Costume Design Association
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• v.7 no.1
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• pp.55-63
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• 2005

The outcome of modem sports events are reliant on not only the athletic ability and technology of individual players but their sportswear proterties. State-of-the-Hitech sportswear has started to be introduced in the 1950s, and in addition to the athletic capability of players, sportswear is one of the primary factors to affect the results of sports games, as a wide variety of Hi-Tech functional materials have come out since the 1990s. The purpose of this study was to development into the concept of active sportswear, to sort out hitech functional product lines in this field, to look into sports stars and Hi-Tech functional sports brands, and finally to identify the major characteristics of recent active sportswear. The result of this study were as follows: 1. There were largely four characteristics in recent functional sportswear materials: fast-drying cooling, minimized resistance, ultralight comfortableness, and water vapor permeable/waterproof function. 2. Besides the athletic capability and technology of players, Hi-Tech functional products are one of the major factors to determine the outcome of modem sports events. Functional synthetic fiber is preferred, instead of cotton, since the former is easier to manage and retains humidity better. 3. The major features of recent trend in active sportswear products are, functional, diversity and value. That is, those products are functional, since they are easy to manage and retain proper humidity, and they are for multipurpose, since they are fashionable and practical at the same time. And they are valuable, being expensive but appropriate for the movement of the body and having a high quality.

• Journal of the Korean Society of Food Culture
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• v.30 no.2
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• pp.241-248
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• 2015

The purpose of this study was to investigate the perception of health functional foods and preference for desired onion peel products. Questionnaires were distributed to 582 adults (34.2% male, 65.8% female) living in Gyeongnam province. The major information sources on biological effects of onions cited by respondents were TV/radio (37.1%), followed by nearby people (32.8%) and Internet (11.0%), in that order. Reducing cholesterol effect was the most important factor in terms of perception and concerns relating to biological function of onions. Over 73% of subjects had experience of eating processed onion products, and among all types of onion products, onion juice (53.5%) was the most frequently eaten. The most considered factors for processing onion peel-derived functional foods were taste & odor (29.6%), convenience of eating (28.9%), and nutrition value (27.1%), in that order.

• The Journal of Economics, Marketing and Management
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• v.9 no.4
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• pp.31-43
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• 2021

Purpose: This study investigated how consumption values influence consumers' purchasing decisions regarding environmentally friendly products. Based on the Consumption Values Theory, six dimensions of consumption values were defined: functional value-quality, functional value-price, emotional value, social value, conditional value, and epistemic value. In particular, the current study analyzed the differential impact of the environmentally friendly consumption values between two consumer groups - users and nonusers. By doing so, more effective marketing strategies can be applied to the target groups. Research design, data, and methodology: The online survey was conducted through Macromill Embrain in Korea to collect data from users vs. nonusers of environmentally friendly products. There were 215 usable responses in the users sample and 225 responses in the nonusers sample. Structural equation modeling (SEM) was performed by using AMOS 18.0. Results: The results revealed that four dimensions of consumption values, i.e., functional value-price, emotional value, conditional value, and epistemic value, positively influenced the users, while functional value-price and epistemic value positively influenced purchase intention toward environmentally friendly products among the nonusers. Conclusions: These results have important implications for applying effective marketing strategies for target consumers. Theoretical and practical implications are also discussed.

• Journal of the Korean Wood Science and Technology
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• v.32 no.6
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• pp.67-73
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• 2004

The influence of liquefied wood (LW) on the mechanical and thermal properties of liquefied wood-polymer composites (LWPC) was investigated in this study. The thermal behaviors of LWPC were characterized by means of thermogravimetric (TGA) and differential scanning calorimetric (DSC) analyses. LW showed significant effects on the mechanical strength properties. The increase of flexural MOE and Young's modulus was related to the increase of stiffness of LWPC. The effect of LW was also significant on the flexural and tensile MOR. The impact strength decreased with the increase of LW application level. With the increased stress concentration by the poor bonding between LW and polymer, the impact strength of LWPC decreased, compared with that of high-density polyethylene (HDPE). The thermal stability of LWPC decreased with the increase of LW content up to 40%. The melting temperature of HDPE decreased with the increase of LW loading level. Enthalpy of HDPE also decreased with the addition of LW. This study proves the thermal stability necessary for the consolidation of composition materials.

• Journal of Dairy Science and Biotechnology
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• v.16 no.2
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• pp.137-153
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• 1998

It is found that many kinds of spices and herbs have a deodorization, acrid, coloration, antimicrobial or antioxidant effect. They also have physiological actions such as antiaging effect, anticancer effect, endurance enhancement, or stress degradation. Therefore, development of the dairy products with those above benefical effects of natural spices and herbs is necessary, and the functional dairy products which has an anticancer, antiobesity or coelenterate will be useful foods, especially patients.

• Journal of Distribution Science
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• v.17 no.2
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• pp.77-89
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• 2019

Purpose - This study presents the relationships between parent brand-self image congruence, parent brand -functional congruity, perceived fit between parent brand and extension product, and consumer's attitude toward extension product using the structural equation model. As for preceding concepts having a direct effect on consumer's attitude toward brand extension, the study focuses on parent brand-self image congruence and parent brand-functional congruity. It also looks at the effect of parent brand-self image congruence and parent brand-functional congruity on the consumer's attitude toward extension product and identifies if the perceived fit between parent brand and extension product is a concept playing a mediating role between parent brand-self image congruence or parent brand-functional congruity and consumer's attitude toward brand extension product. Research design, data, and Methodology - SPSS for Windows 18.0 and AMOS 18.0 were used for data analysis. Then, the Cronbach's α coefficient was obtained using SPSS for Windows 18.0 to measure reliability. In addition, the convergence and discriminative measures of the measured items were statistically verified using AMOS 18.0. Finally, we have validated a path model and a parameter model in which brand personality-self-matched attitude toward brand extension. Results - Studies have shown that the impact of parent brand-self image consistency and parent brand-functional consistency on the attitude of extended products was positive. Perceived fit between parent brand and extension products has been shown to play a role of intermediary between parent brand-self image congruence and consumer attitudes to extended products. However, perceived fit between parent brand and extension products did not play a role as intermediary between the parent brand-functional congruity and the attitude toward the extended product. Finally, in relation to the causal relationship between parent brand-congruity (self image/functionality) and attitudes to extended products. The effect of parent brand-functional coherency on attitudes toward extended products was found to be greater in groups with higher involvement than in those with lower involvement. Conclusions - Although few studies have been done on what variables mediated when parent brand-self image consistency and parent brand-functional coherency affect consumer attitude, this paper is significant in finding whether perceived fitness between the parent brand-congruity and the extension product is mediated.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.22 no.3
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• pp.49-58
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• 2016

Corrugated board provides packaging for most diverse industries with a share of over 50%, due to the numerous advantages they offer a good protection of the products. In other hand corrugated board fails in environmental conditions, indicating that relative humidity or temperature is higher. These effects directly damage the product packaged. To overcome on this problem recently corrugated boards produced with functional material, "functional corrugated boards," have become more available in the current market. A number of commercialized forms of functional material are coated or composited products with inorganic materials, for example "Nano clay" as representative. However, although the use of functional materials is increasing in corrugated boards, the several concerns such as over cost, environmental friendly materials, recycling, and toxicity affect consumer perceptions and acceptance. In the past, number of researcher focused on process of box compression and the utility of box compression testing etc., best of our knowledge there is no review paper which focus on the functional corrugated boards used in food packaging applications. This paper aims to review the availability of functional corrugated boards in the current market, past research studies on functional material and present the current status of functional corrugated boards in leading countries.

• Korean Journal of Computational Design and Engineering
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• v.13 no.3
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• pp.209-216
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• 2008

This paper presents a novel approach to design evaluation of portable consumer electronic (PCE) products using augmented reality (AR) based tangible interaction and functional behavior simulation. In the approach, the realistic visualization is acquired by overlaying the rendered image of a PCE product on the real world environment in real-time using computer vision based augmented reality. For tangible user interaction in an AR environment, the user creates input events by touching specified regions of the product-type tangible object with the pointer-type tangible object. For functional behavior simulation, we adopt state transition methodology to capture the functional behavior of the product into a markup language-based information model, and build a finite state machine (FSM) to controls the transition between states of the product based on the information model. The FSM is combined with AR-based tangible objects whose operation in the AR environment facilitates the realistic visualization and functional simulation of the product, and thus realizes faster product design and development. Based on the proposed approach, a product design evaluation system has been developed and applied for the design evaluation of various PCE products with highly encouraging feedbacks from users.